VEGETABLE STUFFED SAFFOLA MASALA OATS & RAVA IDLI

      VEGETABLE STUFFED SAFFOLA

         MASALA OATS & RAVA IDLI

                     (Yield: 12 medium size Idli)

STEP 1:

INGREDIENTS FOR IDLI BATTER:

·      ½ cup Saffola Masala Oats-Peppy Tomato

·      ½ cup Rava/Semolina, coarse

·      ½ cup Yogurt (Curd), if you store yogurt inside the refrigerator then bring it to room temperature before adding in batter. Cold batter won’t allow idli to turn soft and spongy  

·      1 tsp. Sugar, to balance tanginess of peppy tomato oats (Do not add sugar if you choose another flavor of saffola masala oats)

·      Salt as needed

·      Water roughly ½ cup to ¾ cup or as needed to prepare idli consistency batter (May vary depending on yogurt consistency)

NOTE: Keep batter slightly thicker than usual idli batter, so stuffing stays in the middle of the idli instead of sinking at the bottom.

·      1 tsp. Fruit salt Regular Flavor (Eno-regular flavor) ADD JUST MINUTE BEFORE MAKING IDLI.

In mixing bowl combine oats, rava/semolina, yogurt, sugar, salt and water as needed. (Except the fruit salt)

Mix well and prepare a smooth batter.

Keep it aside for 30 minutes.

STEP 2:

INGREDIENTS FOR STUFFING:

·      1 T Oil

·      1 cup Total, Mixed Bell Peppers (Red, Green, Yellow, Orange), Carrot and Onion, chopped

·      2 Green Chilies or as per taste, chopped

·      ¼ tsp. Salt (Enough for vegetables only)

·      ½ tsp. Sambhar Powder (MTR Brand)

·      2-3 Sprigs of Coriander Leaves, chopped

Heat oil in a non-stick pan on medium heat and stir fry vegetables for 3-4 minutes.

Add chopped green chilies and continue stir-frying vegetables until water evaporates from it and shrinks in volume.

Add salt, Sambhar powder and coriander leaves and mix well.

Keep aside

STEP 3:

LET’S STEAM COOK OATS-RAVA/SEMOLINA IDLI:

Pour 2 ½ to 3 cups water in idli steamer and pre heat water with lid covered over high flame. Allow water to boil. (OR use big pot in which idli stand fits well)

Meanwhile grease idli molds with oil.

Once water starts to boil bring down the flame on medium.

Add fruit salt to batter and mix gently.

The mixture will begin foaming; quickly pour tablespoon of batter into greased Idli mold and place tablespoon of cooked veggie and on top pour some idli batter to cover the veggie and to fill idli mold. Place idli stand into the steamer, cover tightly and cook Idlis for 10 to 12 minutes on medium flame.

Poke toothpick or knifes tip in center of the idli it should come clean means idlis are done.

Switch off the heat.

Keep idli stand inside the steamer for 1-2 minutes.

Take idli stand out of the steamer.

Let it cool for a while and remove idlies from the idli molds.

STEP 4:

INGREDIENTS FOR TADKA/TEMPERING IDLI:

·      1 T Oil

·      ½ tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      8-10 Curry Leaves

Heat oil in a non-stick pan on medium heat.

Add mustard Seeds and let them pop.

Add cumin seeds and curry leaves and let them sizzle for few seconds and add idli and toss around to coat tempering on them.

Serve hot idlies with Tomato Rasam or with Sambhar along with Coconut Chutney.

Actually these stuffed idlis tastes so good just the way they are so I do not need anything on side.

Enjoy…

NOTE:

Steam Idlis on a medium flame to make it soft and spongy. So first boil water on high heat then lower the heat to medium and place idli stand and steam cook idlis for 10 to 12 minutes.
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